Salmorejo Cordobés: A Summer Gazpacho with Attitude

Salmorejo Cordobés: A Summer Gazpacho with Attitude

Emma Christensen
Jul 18, 2011

With the first tomatoes just now showing up in farmers markets, we're more than ready to get our gazpacho on. This summer, there's a new kid in our reportoire: this thick, creamy, ham-topped Salmorejo Cordobés. Ever tried it?

A friend pointed me toward this Cordoban version of gazpacho when I mentioned my love for bread-thickened Gazpacho Andaluz. Salmorejo Cordobés is very similar, but usually incorporates more bread for a thicker sauce-like consistency. It also focuses on tomatoes alone, leaving the cucumbers and peppers for another time.

But the pièce de résistance for me is what gets sprinkled on top: silky morsels of cured ham, crumbled hard-boiled eggs, and an extra drizzle of fruity olive oil. This topping brings the whole dish together for me. I love the textures and the straightforward flavors.

A small serving of Salmorejo Cordobés is usually served as an appetizer or tapas, but I feel like a full bowl would make a light and satisfying summer dinner. Especially with a glass of Spanish rioja alongside!

A few recipes to try this summer:

Salmorejo from Cooking with Amy
Salmorejo Cordobés from Bon Appétit
Cordoban Gazpacho from Epicurious (This one has almonds, too!)

Do you have a favorite way of preparing this dish?

Related: A Taste of Basque Country: 6 Recipes for a Dinner Party

(Image: Flickr member jlastras licensed under Creative Commons)

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